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Place frozen halibut fillets on a foil lined sheet pan and spray both sides with no-stick olive oil spray. Season the fillets with salt and pepper and set aside.

Combine the Lemon Caper Seasoned Butter, lemon juice and white wine in a saucepan and bring to a boil over medium heat. Add the chopped dill to the sauce, remove from heat and keep warm.

Prepare the gas or charcoal grill to 400°F. Place the seasoned halibut on the grilling rack skin side up, close the grill cover and grill for 5 minutes. Use a wide spatula to turn the fillets over and grill for 5 minutes or until the fish flakes easily. Place the fish skin side down on a platter and serve with the prepared sauce. Garnish the fish fillets with lemon slices and a few sprigs of dill.